How to Make Bone Broth

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Gelatin-rich, nutrient-dense bone-broth is not only healthy but tastes scrumptious. This type of broth is versatile as well as relatively easy to prepare.

Collagen, which is found in cartilaginous bones like the joints, neck, head and feet, renders gelatin. For chicken broth, use 2 chicken feet in addition to the other bones. For beef broth, use sections of a calf's foot. You can find these things at your local butcher, or you can ask your local farmer to bring you some. They freeze well.

Bone broth is a great way to make use of kitchen “waste”–onion skins, garlic skins, ends of carrots, potato peelings. If you’re making broth weekly, you can store these in the fridge. Otherwise, freeze them for later use. Whole cloves of garlic, halved onions, halved potatoes all add flavor to your broth.

Place on stove and turn heat to medium-high. When the liquid starts to roll, turn down heat immediately to low. At this point, there will be a good amount of foam on the surface of your broth. Skim, skim, skim.

This foam contains surface impurities and will negatively affect the flavor of your broth.

It's important to use bones from organically-raised animals, if possible. If using animals not raised organically, make sure to discard the fat-layer from the top of your broth (many toxins are stored in fat) after it has cooled.

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wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. This article has also been viewed 6,706 times.